First Post & Whole grain waffle recipe

This blog is actually one I started at another blog site and it is a long and very drawn out story (with me telling it anyway) that I won’t bore you with. The thing is… this is an attempt at getting the pictures, recipes, and other kitchen dancing and such down. Far too often, my husband and/or kids want something I’ve made and I do not recall the ingredients! 

It is also just nice to have a record of what I am making. 

Someone (my DIL)  has been talking about food blogging being a fun idea and I decided to stop saying I would get back to it … and actually get back to it. So, here it is. 

Now that the introduction of sorts is done, I will share a recipe!

We were under winter storm warnings so I made a pot of pinto beans and a pot of garbanzo beans. They were washed and sorted, soaked, rinsed and cooked and are now in the fridge and ready to eat. For dinner, I had a low-carb flour tortilla seared on one side with a Laughing Cow garlic -light- cheese wedge with refried beans I made by smashing the pinto beans. I also added a bit of salsa to the top and this was SO GOOD! 

I made a pot of quinoa in the rice cooker and steamed an almost full head of cabbage in the top of it. Those are both in containers in the fridge for tomorrow. We will probably add some sauteed vegetables to the quinoa tomorrow and drizzle some Bragg’s liquid aminoes or balsamic vinegar over it. 

Last but now least, I took ideas from my other DIL and made chicken and waffles for all of us! I’ve never made this before but I have seen it in restaurants and ours may have been more healthy! Instead of frying the chicken, I just cooked it slowly on my cast iron, stove top griddle. Here is the recipe for the whole grain waffles:

Here is the recipe with my changes:

Whole-Wheat Waffles

SERVES: 4 – 5
  • 2 large eggs
  • 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work) * My note * I used Kefir and some water in the first two batches and used Kefir and unsweetened almond milk in the last two. 
  • ¼ cup oil (I used coconut oil)
  • 1 tablespoon honey *My Note*  I want to try these with Truvia or Stevia but my husband and kids still say they can taste it in some of the things I’ve made. 
  • ½ teaspoon ground cinnamon *My Note* (I almost always add way more cinnamond than recipes call for!)
  • ¼ teaspoon baking soda *My Note* Missed this so it didn’t get added!
  • 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour) *My Note* I used a blend of Kamut and hard white flour I milled before today.
  • 2 teaspoons baking powder *My Note* * I had two recipes and the other called for 4 teaspoons and that is what I added.
  • ⅛ teaspoon salt
  • Warmed 100% pure maple syrup for serving
  • Fresh fruit for serving
  • *My Note* – Some of the batches had blueberries that were coated in some of the flour and the last batch had those as well as roasted pecans, walnuts, and almond slices! 
  1. Preheat your waffle iron.
  2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
  3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
  4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
  5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!



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